1 1/2 pounds small sea scallops
1 (2 ounce) package cream cheese
1 1/2 cups shredded Monterey Jack cheese
1 (3 ounce) package cream cheese, diced
1/2 cup diced onion
1 1/2 cups diced green bell pepper
1 (2 ounce) container sharp processed cheese spread
1 (8 ounce) can sliced mushrooms, drained
1 cup shredded Swiss cheese
1 egg
1 tablespoon black pepper
1/2 pound fresh shrimp, peeled and deveined
6 medium shrimp, peeled and deveined
In a medium saucepan, mix cream cheese and Monterey Jack cheese. Heat over medium heat, stirring constantly, until warmed and bubbly. Remove from heat, and stir in cream cheese, onion and bell pepper. Mix thoroughly, then mix in parsley, salt and pepper flakes. Beat into cream cheese mixture until well blended. Pour into the prepared pan.
In a large bowl, beat the cream cheese mixture until creamy and smooth. Beat in additional milk until incorporated.
Place shrimp in a medium bowl and pour lemon juice over shrimp. Cover and refrigerate for at least one hour.
Preheat oven to 425 degrees F (220 degrees C). Place a shallow dish of the cream cheese mixture onto a large baking sheet and sprinkle with chopped parsley.
Bake in preheated oven for 1 hour. Remove from oven and brush with remaining lemon juice. Bake for an additional 30 minutes to cook down, then uncover shrimp and cook another 15 minutes.
Meanwhile, in a large bowl, whip cream cheese mixture until light and fluffy. Beat in bacon bits. Spoon cream cheese mixture into rainbow mold.
Place pie on a platter and brush with remaining lemon juice and bacon bits. Garnish with mushrooms and Swiss cheese.